Make the pickled onions first and set aside to cool. (See separate recipe.) If using ground flax substitute for the egg, combine that now and set aside to absorb.

Place the couscous, garlic and 1/4 teaspoon each of salt and pepper in a small bowl. Pour the water over it and cover with plastic wrap. Set aside for 5 minutes.

In the bowl of a food processor chop the bunching onions but not quite to the liquid stage. They should be a little smaller than 1/4-inch dice. Place in a sauté pan with 2-3 tablespoons of extra virgin olive oil along with the jalapeno, garlic and beet. Season with 1/2 teaspoon each of salt and pepper and sauté until most of the liquid evaporates. (Cook’s note: The mix should be soft and smooth, but not caramelized. Use a spoon to stir is around so the bottom doesn’t burn.) Turn off the heat and set aside to cool slightly. You should have about ½ cup of the onion-beet mixture when you are done.

Fluff your couscous up with a fork and place in a large mixing bowl. Break up any lumps with your fingers.

In the same food processor pulse the black beans until they are broken up. (Remember to keep 1/2 cup whole.) Add the pulsed beans to the couscous along with the egg or flax mixture, onion-beet mixture, whole beans, lime zest, lime juice, chopped chipotle and cilantro. Season with another teaspoon of salt and mix well.

Form into patties and pan fry in a nonstick pan with a little olive oil. You want to get a nice golden brown crust on both sides. After flipping the burger, add the the Asiago on top to melt slightly, if desired.

To serve spread plain mayo on the bun and top with lettuce, pickled onions and the reserved bunching onion tops.

Recipe created by Maria Reina of Bella Cucina Maria, exclusively for Saturday’s John Jay Farm Market Throwdown. Visit her website at www.bellacucinamaria.com.